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Returning to work this month has meant that I’ve had to get back into the routine of making lunch box meals and snacks, which is a fun challenge to have as I’m slightly addicted to finding new recipes on Pinterest. One of the recipes that grabbed my attention was Glazed Lemon Zucchini Bread on Lil’ Luna.
The recipe is American and so I adapted it to use Australian ingredients and cooking temperatures. I got luck and zucchini’s were on special at the local store and so I managed to get enough to make a couple of loaves (some for me, some for my work colleagues).
It smells so good while it’s being made and then baking. It makes such a moorish snack that even our 3 year old loved it. It would also make a great alternative to take for morning tea’s, a little bit of tangy loveliness.
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2 cups plain flour
4 tablespoons cornflour
½ teaspoon salt
2 teaspoon baking powder
2 eggs
½ cup canola oil
1⅓ cups sugar
2 tablespoons lemon juice
½ cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze:
1 cup icing sugar
2 tablespoons lemon juice
1 tablespoon milk
1. Add 2 cups of plain flour to a bowl and remove 4 tablespoons of the flour. (This flour is excess, it can go back into storage.) Double shift the flour and cornflour. Add salt and baking powder to the flour and set aside.
2. In a mixing bowl, beat eggs. Add oil and sugar until well blended, then add lemon juice, buttermilk, lemon zest to this mixture and mix together.
3. Fold in zucchini to the wet mixture until it is well combined.
4. Fold in the dry mixture to the wet mixture until it is mixed well.
5. Spray a 9″ x 5″ loaf pan with non-stick spray and then pour batter in.
6. Bake at 180°C fan forced for 40-45 minutes.
7. While bread is baking mix the icing sugar, lemon juice and milk until well combined.
8. When the bread is baked remove from oven, wait 5 minutes and then remove from tin and cool on wire rack. While bread is still warm spoon the glaze over the bread. Let the glaze set up before cutting and serving.
Source: Lil’ Luna